Yield: 54 Servings
|2¼ cup||Sifted all-purpose flour|
|½ teaspoon||Baking soda|
|½ cup||Butter or margarine; softened|
|½ cup||Dark brown sugar; firmly packed|
|½ cup||Granulated sugar|
|1 cup||Pitted dates; finely chopped|
|¼ cup||Granulated sugar|
|\N \N||Few grains salt|
|¼ cup||Finely chopped almonds|
Sift together flour, baking soda and the ¼ teaspoon salt. Work butter in a bowl until creamy. Add brown sugar and the ½ cup granulated sugar gradually and beat until well blended. Add eggs and beat well. Add sifted ingredients to butter mixture and mix until smooth. Cover and chill dough 30 minutes. Meanwhile, combine dates, the ¼ cup granulated sugar, water and the few grains salt in a small saucepan. Bring mixture to a boil over moderately low heat (225 degrees); cook 5 minutes, stirring frequently.
Cool. Stir in nuts. Roll chilled dough into a rectangle 10x16-inches.
Spread evenly with date mixture. Roll up like a jelly roll, starting with a wide side. Wrap roll tightly in wax paper and chill overnight or longer.
Heat oven to 350 degrees. Cut roll into ¼-inch slices and place slices about 2 inches apart on greased cookie sheets. Bake 12-14 minutes. Remove cookies from sheets and cool on wire cake racks. Makes about 4-½ dozen cookies.
REDBOOK, DEC 1972, "THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK" REQUIRES CHILLING OVERNIGHT.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .